Summer Squash and Red Quinoa Salad with Walnuts

Name: Summer Squash and Red Quinoa Salad with Walnuts
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 Tbsps finely grated Parmesan plus 1/4 cup shaved with a peeler; 118 milliliters flat-leaf parsley leaves; 59 milliliters fresh basil leaves, torn; 2 teaspoons kosher salt plus more for seasoning; 2 Tbsps fresh lemon juice; 1 teaspoon finely grated lemon zest; 6 Tbsps extra-virgin olive oil; 118 milliliters red or other quinoa, rinsed in a fine-mesh sieve, drained; 1 Tbsp Sherry vinegar; 454 grams assorted summer squash; 118 milliliters walnuts, toasted

Summer Squash and Red Quinoa Salad with Walnuts is a gluten free, dairy free, and fodmap friendly side dish. This recipe makes 6 servings with 273 calories, 5g of protein, and 22g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have walnuts, sherry vinegar, other quinoa, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Bring quinoa and 4 cups water to a boilin a medium saucepan. Season with salt,cover, reduce heat to medium-low, andsimmer until quinoa is tender but not mushy,12–15 minutes.

Ingredients you will need

Quinoa